Mango Chicken

This American influenced Malaysian dish is similar to Chinese sweet and sour, but uses mango chunks instead of pineapple. It’s really easy to make your own sweet and sour sauce from scratch – and it’s nice to try this different way of cooking chicken.

Serves 415 mins preparation10 mins cooking time

Ingredients

¼ teaspoon ground coriander

1 teaspoon grated ginger

1 teaspoon grated garlic

1½ tablespoons cornflour

4 teaspoons soy sauce

1 teaspoon white sugar

400g boneless chicken thighs, cut into 1-inch chunks

For the sauce

3 tablespoons tomato ketchup

60ml chicken or vegetable stock

2 teaspoons white sugar

2 teaspoons soy sauce

Equipment

Wok

Method

In a large bowl, mix all the marinade ingredients apart from the chicken.

Make sure there are no lumps of cornflour, and then add the chicken. Cover with cling film and marinade for 10 minutes.

In a small bowl, mix all the ingredients for the additional sauce.

Put the cumin, lime juice and sugar in a bowl and add the mango chunks. Mix thoroughly.

Bring a large pan of hot water to the boil, add the carrot and cook for 1 minute, then add the onion and red pepper. Cook for another minute and drain in a colander.

Place a wok over a high heat and add the oil. Fry the cashew nuts for a few minutes until golden, then take them out of the oil and drain on kitchen paper.

If you’re using the red chilli, fry it in the same oil for 30 seconds, then add the chicken. Cook for 3-4 minutes over a high heat, until it turns brown. Add the carrot, onion and red pepper and cook for another 3 minutes, or until the onion has become lightly brown.

Add the sauce and mango. Fry for a few more minutes, until the sauce thickens slightly.

Top with the cashew nuts and spring onions and serve with plain boiled rice.